Quinoa Tabouli Salad
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Quinoa Tabouli Salad
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| Servings | Prep Time |
| 8people | 10 minutes |
| Cook Time | Passive Time |
| 12minutes | 30minutes |
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Ingredients
Salad
- 2cups quinoa
- 3 cups water or broth
- 1teaspoon salt
- 4large cucumberspeeled and chopped
- 2pints cherry tomatoes, or large garden tomatoeshalved or diced
- 1 bunch Italian parsleychopped fine
- 1cup red oniondiced
- 2 bunches scallionswhite ends chopped, just to the green
Dressing
- 1cup fresh squeezed lemon juice
- 1 cup olive oil
- 1 large bunch cilantrochopped
- dash salt
- dash pepper
Instructions
- Turn your Instant Pot on and to the saute function. Pour in the quinoa and stir frequently for 5 or 7 minutes. The quinoa will become very aromatic. Pour in the liquid, stir in the salt and then lock on your lid and place toggle on sealing. Use manual setting for 12 minutes. Let natural release take place. Turn cooked quinoa into a large bowl to cool. Place all veggies in the bowl with the cooled quinoa and stir well. Mix all the dressing ingredients in a blender or food processor until they are well-emulsified. Pour over the rest of salad and mix gently. Salad can be served immediately but gets better the longer it sits. Top with crumbled feta cheese, if desired, or serve from a nearby bowl for those who would like to add the salty and savory punch that feta imparts.